Strawberry Orzo Spring Salad has crisp bacon, orzo pasta, creamy strawberry sauce, and the greatest spring veggies, strawberries, and blueberries.
– 2tablespoonsred wine vinegar – 1tablespoonbalsamic vinegar – 1tablespoonfinely chopped shallotabout 1 shallot – 1tablespoonhoneyor more – 1/2teaspoonDijon mustard – 1/4teaspoonpoppy seed – 1/4teaspoonkosher saltor to taste – 1/4cupextra-virgin olive oil – 1lb.fresh strawberriessliced and divided in about 3 cup – 1cuporzomeasured dried and cooked per package instruction – 1/2cupblueberrie – 1/4teaspoonkosher salt – 5cupsbaby spring mixor arugula – 4ozfeta cheesecrumbled – 1medium shallotthinly sliced – 1cupcherry tomatoeshalved – 12bacon slicescooked until crispy and coarsely chopped – Fresh basilfor garnish
Ingredients
In a blender, combine all of the ingredients for the salad dressing, with the exception of the oil, along with one cup of sliced strawberries.
For approximately thirty seconds, or until the mixture is completely smooth, the combination should be processed thoroughly.
While the blender is operating, slowly sprinkle in the oil and continue processing until the mixture is completely smooth and incorporated, which should take around thirty seconds more.
Take a large dish and arrange the spring mix on it. Orzo that has been cooked, crumbled feta cheese, tomatoes, sliced shallot, and bacon crumbs should be sprinkled on top.
To the mixture, incorporate the remaining two cups of cut strawberries, blueberries, and half a teaspoon of salt.
It is recommended that the salad be topped with a vinaigrette that has been created with strawberries.
Serve immediately after garnishing with fresh basil and a light spray of balsamic reduction after the dish has been prepared.
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